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Sunday, August 8, 2010

I hope you guys aren't getting tired of peach recipes, because I fully intend to bombard you with them until the cruelly short peach season is over. They are by far my favorite fruit, and I love eating them in savory dishes, sweet, dishes, and over the kitchen sink (with the fuzz peeled off of course - who eats the skin?).

When I first bought The Pastry Queen last summer, this was one of the first recipes that stuck out to me. Why I never made it last summer, I don't know. So when Tara chose it for this week's Project Pastry Queen recipe, I was stoked.

This isn't a last-minute dessert, as you need time for the dough to chill, mixing up the filling, peeling, pitting, and scoring the peaches, baking the tart, glazing, and finally chilling the tart. But its all pretty basic, and the result is definitely worth it for me. This is what I would classify as a "cheesecake tart," as it basically tastes like a cheesecake baked in a pastry crust in a tart shell. And that's most definitely not a bad thing.

The sweet cheesecake filling is cream cheese and mascarpone based, topped with peaches that have been coated in cinnamon-sugar, and then brushed with an apricot-brandy glaze. The peaches are sweet and caramelized, and the filling is perfectly sweet and tangy. This is definitely a dessert to impress.

Tara has the full version posted on her blog, Smells Like Home. Next week, we're cooling down with Watermelon Lemonade!

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